COFFEE DOUGHNUTS WITH COFFEE GLAZE
A recipe for coffee cake doughnuts with a coffee glaze.
Provided by Katherine Sacks
Categories Cake Coffee Dessert Kid-Friendly Deep-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 doughnuts
Number Of Ingredients 16
Steps:
- Make the doughnuts:
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
- Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
- Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
- Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
- Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes.
- Make the Coffee Glaze:
- Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.
CHOCOLATE DONUTS WITH COFFEE GLAZE
Provided by Molly Yeh
Time 2h5m
Yield 12 donuts
Number Of Ingredients 17
Steps:
- For the chocolate donuts: Preheat the oven to 375 degrees F.
- Spray a 12-cavity donut pan with cooking spray and set it aside.
- Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.
- Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.
- Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.
- For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.
- Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.
COFFEE-GLAZED DOUGHNUTS
Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet espresso glaze.
Categories Coffee Dairy Breakfast Brunch Dessert Fry Deep-Fry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 dozen doughnuts
Number Of Ingredients 21
Steps:
- Make dough:
- Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
- Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
- Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
- Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
- Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
- Make glaze:
- Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.
- Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.
COFFEE-GLAZED NUTS
Make and share this Coffee-Glazed Nuts recipe from Food.com.
Provided by Pinay0618
Categories Lunch/Snacks
Time 27m
Yield 3 cups
Number Of Ingredients 6
Steps:
- PREHEAT oven to 350°F Line baking sheet with foil.
- COMBINE water and coffee granules in medium saucepan; stir until dissolved. Stir in sugar, honey and salt. Bring to a boil over medium-high heat, stirring constantly, until sugar is dissolved. Remove from heat; stir in nuts until completely coated. Spread in single layer over prepared baking sheet.
- BAKE for 5 minutes; stir. Bake for an additional 10 minutes, stirring halfway through bake time. Cool completely on baking sheet. Break into pieces; store in an airtight container. Can be made up to one week in advance.
Nutrition Facts : Calories 901.7, Fat 70.5, SaturatedFat 9.4, Sodium 1062.7, Carbohydrate 57.5, Fiber 12.3, Sugar 28.8, Protein 23.8
GLAZED DOUGHNUTS
The light coffee flavor in these tasty sugar-glazed doughnuts makes them a perfect start to the morning...on Christmas Day or any day. You'll find that the recipe is a delectable way to use up leftover potatoes. -Pat Siebenaler, Random Lake, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 4 dozen.
Number Of Ingredients 20
Steps:
- Place potato in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain potatoes; return to pan. Mash until very smooth., In a large bowl, dissolve yeast in warm water. Add milk, butter, potato, eggs and, if desired, extract. Add sugar, salt, cinnamon and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour. , Stir down dough. On a well-floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise for 45 minutes. , Meanwhile, for glaze, combine 6 tablespoons milk, coffee and vanilla; stir to dissolve coffee. In a large bowl, beat butter, sugar, cinnamon and salt. Gradually add milk mixture; beat until smooth, adding milk to reach a good dipping consistency. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden, about 1-1/2 minutes per side. Drain on paper towels. Dip tops in glaze while warm.
Nutrition Facts : Calories 281 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
COFFEE-GLAZED DOUGHNUTS
Anyone who's ever dropped into a Tim Horton's for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet espresso glaze. Times given do not include rising time.
Provided by Annacia
Categories Breakfast
Time 1h9m
Yield 1 dozen
Number Of Ingredients 18
Steps:
- DOUGH:.
- Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.).
- Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
- Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.).
- Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
- Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.).
- GLAZE:.
- Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.
- Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.
Nutrition Facts : Calories 22371.2, Fat 2252.1, SaturatedFat 321.6, Cholesterol 699.8, Sodium 4239.2, Carbohydrate 551.4, Fiber 13.6, Sugar 221, Protein 61.8
COFFEE-GLAZED NUTS
Walnuts, pecans and almonds combine in this nut mix. With a sweet and savory coffee glaze.
Provided by Mikekey *
Categories Candies
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°F (175°C). Line baking sheet with foil.
- 2. Combine water and coffee granules in medium saucepan; stir until dissolved.
- 3. Stir in sugar, honey and salt. Bring to a boil over medium-high heat, stirring constantly, until sugar is dissolved.
- 4. Remove from heat; stir in nuts until completely coated.
- 5. Spread in single layer over prepared baking sheet. Bake for 5 minutes; stir. Bake for an additional 10 minutes, stirring halfway through bake time.
- 6. Cool completely on baking sheet.
- 7. Break into pieces; store in an airtight container. Can be made up to one week in advance.
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